Spinach and ricotta pizza

Yield: 1 servings

Measure Ingredient
1½ teaspoon Active dry yeast
55 millilitres Lukewarm water; (2fl oz)
180 grams Plain flour; (6oz)
¾ teaspoon Salt
3 tablespoons Olive oil
110 millilitres Water; (4fl oz)
1 pinch Salt
Fresh spinach leaves
Ricotta; sliced
1 pinch Nutmeg
Salt and ground black pepper

FOR THE TOPPING

Combine the yeast, sugar, lukewarm water and 35g (1 1/2oz) flour in a large bowl with your hands. Let it proof for 10 minutes and add the remaining flour, salt, olive oil and water and mix well with a wooden spoon. Turn out onto a floured work surface and knead for 7-10 minutes, until smooth and elastic. The dough should feel moist to the touch.

The dough can be made with an electric mixer, mix for 5-7 minutes, or a food processor for about 1 minute. Place the dough in an oiled bowl and tutn to coat with oil. Cover with cling film and let it rise in a warm place for 1½-2 hours until doubled in size.

For the topping use fresh spinach leaves, sliced ricotta, a pinch of nutmeg and salt and ground black pepper.

Converted by MC_Buster.

Per serving: 377 Calories (kcal); 41g Total Fat; (95% calories from fat); 2g Protein; 2g Carbohydrate; 0mg Cholesterol; 1738mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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